Dinner Menu

Friday, January 6th, 2017

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To Start


Dad’s Apple Salad

maple, peanuts, hazelnuts, currants and sage

Becket Duck Egg

veal and bonito fried rice

Seared Lamb Loin

whipped feta, pimenton, red peppers, chickpeas

Brined Carrot Top Caesar

greens from Woven Roots, fresh croutons, Parmesan

Hosta Hill Krimson Kraut and Beet Borscht

horseradish and sour cream

Camembert and Creamed Spinach Fritters

cranberry –port chutney, walnuts

Roasted Beets and Pomegranate

couscous, pistachio-chevre and orange vinaigrette

Pheasant Croquettes

parsnip puree, mustard, shaved pear, chives

Kale, Tomato, and Bone Marrow Stew

fried garlic oil and toast

Semolina toasts (3.)                                         Greens with vin (8.)



Semolina Dumplings with chicken and kale pesto, walnuts and pecorino

Penne, roasted tomato, Lee Farms ricotta, Parmesan

 Confit of Long Island Duck Leg

spinach, Yukon potato, Vidalia and mustard

To Continue


 Galantine of Vermont Chicken

white beans, artichoke, quinoa and lemon

Roasted East Coast Skate

tomato piccata, polenta and green olives



 Frozen Mango Lassi

coconut, strawberry, lime, thai basil and more mango

Sour Cream Panna Cotta

ginger, spiced grapes and hazelnut crumble

Caramel Poached Pears and Spice Cake

rum raisins, ginger, graham and vanilla ice cream